Chinese Black Rice Or Forbidden Rice Food

CHINESE BLACK RICE OR FORBIDDEN RICE

Steps:

• Place well rinsed rice in pot.
• Cover with water and bring to boil.
• Reduce heat to low, cover, and cook 25 minutes.

FORBIDDEN RICE RISOTTO

Steps:

• Melt one tablespoon of butter in a pot over medium heat. Add the shallot and gently fry for 3-4 minutes until clear.
• Stir in the rice and cook for another minute.
• Add the sherry and deglaze the pan, stirring constantly, about a minute.
• When the sherry has reduced, add the hot chicken stock only enough to just cover the rice. Keep stirring, adding more stock like before when most of the liquid is gone.
• Continue to stir and add stock until the rice is tender but still with some bite. This took me about 35 minutes.
• Add the remaining butter and the parmesan, and season with salt and pepper to taste.

CHINESE BLACK RICE

Steps:

• Rinse rice in a sieve under cold running water until water runs clear.
• Bring rice, water (3 1/2 cups), 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil in a 2 2 1/2- to 3-quarts heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes.
• Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.

CHINESE BLACK RICE, ORANGE, AND AVOCADO SALAD

Steps:

• In a bowl, combine the black rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle. Gently mix in the avocado. Add more salt, if needed.
• Place a lettuce cup on each plate and spoon the salad into the lettuce cups. Garnish with orange wedges, if you wish.
• Basic Chinese Black Rice
• A very high-quality Chinese black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice." This rice bleeds beet­red when you rinse it and, once cooked, ends up a striking deep burgundy. It holds its shape very well and is pleasantly chewy. With a subtle sweetness and a rich taste, it's a stunning rice that has everything going for it. Put it high on your list of rices to try.
• Rinse the rice. Combine the rice, water, and salt (if using) in a heavy Dutch oven or saucepan. Over high heat, bring to a boil. Skim off any foam floating on the surface. Cover, reduce the heat, and simmer until the rice is tender, 30 to 35 minutes. Quickly drain off any excess water. Return the rice to the hot pot, cover, and let sit for 5 minutes.